Past Diabetic Recipes

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Earl's Mozzarella Meat Loaf

1 large onion; coarsely chopped
1 tablespoon olive oil
1 sweet red pepper; chopped
1 centiliter garlic; finely chopped
1 teaspoon leaf basil; crumbled
1/2 teaspoon lef thyme; crumbled
1 1/2 lb lean ground beef
1/2 lb ground pork
1 cup old-fashioned oats; uncooked
2 egg whites
4 oz part-skim mozarella cheese cut in 1; /4-inch cubes
1/2 cup grated parmesan cheese
2 tablespoon parsley; chopped
3/4 teaspoon salt; optional
1/8 teaspoon pepper
1/4 cup catsup

Preheat oven to moderate (375° F). Line jelly-roll pan with aluminum foil.
Saute onion in oil in large skillet over medium heat 3 minutes. Add red pepper, garlic, basil, and thyme, saute 5 minutes.
Combine beef, pork, oats, egg, whites, mozzarella, Parmesan, parsley, optional salt, and pepper in large bowl. Add vegetable mixture. Shape into large oval on prepared pan.
Bake in moderate oven (375°F) for 30 minutes. Brush loaf with catsup. Bake 25 minutes or until cooked through. Let stand 10 minute before slicing.
Judi's Notes: I would bake this meat loaf in a loaf pan due to possible grease escaping from the jelly roll pan. I would also spoon off some of the fat from the loaf after 30 minutes.
Source: Family Circle Magazine, 5/14/91.
Yield: 8 servings

Almond Rice

1 cup long-grain brown rice
2 cup water
1 teaspoon low-sodium bouillon granules
2 tablespoon almonds; silvered =or=
2 tablespoon pine nuts
2 tablespoon grated lemon zest

In a medium-size saucepan, bring rice and water to a boil. Turn off heat and let rice stand in water, covered, 6 hours. When ready to cook, add bouillin granules and brine to a boil. Cook 10 minutes until water is absorbed and rice is tender. Drain, if necesary. Add almonds and lemon zest. Let stand a few minutes, then fluff with a fork and serve. Food Exchanges per serving: 1 starch/bread exchange; CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Yield: 6 sweet ones

Maui Burgers

1 lb extra-lean ground beef
1 centiliter garlic; minced
2 scallions; minced
1 teaspoon fresh ginger; minced
1 tablespoon low-sodium soy sauce
4 slice fresh pineapple; or canned water-packed
1 teaspoon worcestershire sauce
4 slice 1 oz french bread

Mix the beef, garlic, scallions, ginger, and soy sauce together and form in 4 patties of equal size about 3/4" thick. Grill or broil 4" from souce of heat, for 7 minutes for medium-rare turning once. While burgers are grilling, brush 4 slices of fresh or canned water-packed unsweetened pineapple with 1 ts Worcestshire sauce. Grill until pineapple is heated through and seared with grill marks, about 6 minutes (2 minutes for canned pienapple). Serve each patty open-face ib a 1 oz toasted slice of French bread, topped with grilled slice, and garnished with 1 tb minced green bell pepper.
Joslin Food Exchange per serving: 2 MEDIUM-FAT MEAT EXCHANGES + 1 1/2 BREAD/STARCH EXHANGES CAL: 282; PRO: 20g; CAR: 23g; FAT: 13g(CAL: FROM FAT 41%) FIB: TRACE CHO: 53mg; SODIUM: 401mg: POTASSIUM: 307mg;
Souce: Joslin Diabetes Gourmet Cookbook

Abc's Of Vegetables

1 cup asparapus pieces
1 cup broccoli flowerets
1 cup carrots
1 cup spinach
1 vegetable cooking spary
11 oz can cream of mushroom soup condensed
2 tablespoon onions; finely chopped
1 teaspoon thyme
1/2 cup water
1 salt to taste
1 pepper; ground fresh

Layer asparagus, brocoli, carrots, and spinach in a baking dish covered with vegetable cooking spray. Blend remaining ingredients. Pour over vetables. Cover. Bake at 350F for 30 to 40 minutes, or until vegetables are tender.
Food Exchange per serving: 1 vegetable exchange + 1/2 starch/bread exchange + 1/2 fat exchange; CAL: 42
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Yield: 8 servings

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